How To Adapt a Cake Recipe for an Egg Allergy

Many ordinary cake recipes can be adapted to an Egg Free or even a Vegan Diet. In the baking of cakes, slices and muffins, the purpose of eggs is to bind the ingredients together and to leaven the cake. You can adapt baking recipes that require only a few eggs in by using one of the following substitution ingredients in place of each egg:

Replace Each Egg with One of the Following :

* 2 Tablespoons of Milk

* 1/2 Tablespoon of Lemon Juice

* 1/2 Tablespoon of Bicarbonate of Soda

* 1/4 Teaspoon of baking powder

For Fruit Cakes, Substitute each egg with either:

* 1 Tablespoon of cornflour, or

* 2 Tablespoons of water

When choosing recipes to adapt, it is important to read the recipe carefully and observe the flour to egg ratio. This will determine the success of your baking. Select recipes using only 1 or 2 eggs for each 200g (7oz / 1.5 Cups) of flour, and substitute using the adaption techniques listed above.

One of the benefits of Egg Free Baking is the lower cholesterol level of the baked goods produced without eggs.

Egg Free Cakes are just as easy, if not easier to prepare than cakes containing Eggs. If your baking does not turn out, take a look at the following results and remedies to assist you for the next time:

If your cake has sunk in the middle, try reducing the amount of liquid used in the recipe. If your cake looks and feels undercooked, you may have taken it out of the oven too soon, had the temperature too low or used too little baking powder. A heavy cake may require more baking powder, and may contain too much butter or oil, whereas a dry cake may require more butter, oil or baking powder and could have been in the oven too long.

The crumbly cake typically contains too much sugar and not enough binding ingredients such as oil or cornflour. When the top of your cake cracks it indicating that the oven temperature is too hot, the cake tin is too small, or there is not enough liquid in the mixture.

Happy Egg Free Baking!